Directions

2Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.

3When grill is heated, place chicken on bottom grill surface. Close grill; cook 8 to 10 minutes or until chicken is fork-tender and juices run clear.

Notes

Notes

Tips

Expert Tips

If you have fresh sage, use about 1 tablespoon to replace the dried sage.

Go ahead and double this recipe, and use leftover chicken breasts to add flavor to other dishes. Cube chicken and toss with pasta salad. Slice leftover chicken to add wonderful flavor to warm pasta dishes. Or shred chicken and use in chicken salad.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe

Calories

210

(

Calories from Fat

100),

% Daily Value

Total Fat

11g

11%

(Saturated Fat

2g,

2%

),

Cholesterol

75mg

75%;

Sodium

240mg

240%;

Total Carbohydrate

1g

1%

(Dietary Fiber

0g

0%

Sugars

0g

0%

),

Protein

27g

27%

;

% Daily Value*:

Vitamin A

0%;

Vitamin C

0%;

Calcium

2%;

Iron

6%;

Exchanges:

4 Very Lean Meat; 1 1/2 Fat;

Carbohydrate Choices:

0

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Step Photos

1Heat closed contact grill for 5 minutes.

2Meanwhile, in small bowl, combine all ingredients except chicken breast halves; mix well. Place chicken on sheet of waxed paper. Brush or rub mixture onto all sides of chicken.

3When grill is heated, place chicken on bottom grill surface. Close grill; cook 8 to 10 minutes or until chicken is fork-tender and juices run clear.